Cheese and Potato Stuffed Flatbread
This Cheese and Potato Stuffed Flatbread features tender dough filled with savory potato, herb cheese, or fruit filling, then pan-fried until golden and crisp. Ideal for breakfast, appetizers, snacks, or a hearty side dish.
Print
Pin
Servings: 15 flatbreads
Ingredients
For the Flatbread Dough
- 4 c all-purpose flour
- 1.3 c water
- 1/2 tsp salt
- 3 tbsp avocado oil
For the Potato Filling
- 4 large potatoes boiled or steamed and mashed
- 6 medium white mushrooms finely chopped
- 1 onion finely chopped
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
For the Cheese Filling
- 1 lb farmer’s cheese
- 4 to 5 scallions chopped
- 1 small bunch fresh dill chopped
- 1 egg
- 3/4 tsp salt
For the Apple and Sour Cherry Filling
- 6 oz sour cherries drained
- 3 medium sweet-tart apples grated
For Frying
- 10 tbsp avocado oil
Instructions
Prepare the Dough
- In a large mixing bowl, combine the flour, water, and salt. Mix by hand until a soft dough forms. Adjust the water slightly if needed, depending on the flour used.
- Transfer the dough to a lightly floured surface and knead for 5 minutes, or until smooth and elastic.
- Divide the dough into small balls, approximately 3 inches in size. Lightly dust them with flour, cover with plastic wrap, and let them rest for 20 minutes.
Prepare the Potato Filling
- Boil or steam the potatoes until fork-tender. Mash them היט thoroughly, making sure they remain fairly dry. Do not add extra liquid.
- In a skillet, heat a small amount of oil and sauté the chopped onion and mushrooms until softened and lightly caramelized.
- Season with salt and black pepper, then fold the mushroom-onion mixture into the mashed potatoes. Mix until fully combined.
Prepare the Cheese Filling
- In a medium bowl, combine the farmer’s cheese, scallions, dill, egg, and salt. Mix until smooth and evenly incorporated.
Prepare the Apple and Sour Cherry Filling
- Grate the apples and drain the sour cherries thoroughly. Combine and set aside until ready to use.
Assemble the Flatbreads
- On a lightly floured surface, roll one dough ball into a thin round approximately 9 to 10 inches wide.
- Place about 1/2 cup of the desired filling in the center of the dough.
- Gather the edges of the dough over the filling and seal tightly.
- Gently roll the stuffed dough again if a thinner flatbread is preferred.
- Repeat with the remaining dough balls and fillings.
Cook the Flatbreads
- Heat a small amount of avocado oil in a frying pan over low to medium heat.
- Place one stuffed flatbread into the hot pan and cook for 1 to 2 minutes per side, or until golden brown and cooked through.
- Transfer the cooked flatbread to a wire rack to prevent sogginess.
- Add a small drizzle of oil to the pan as needed and continue cooking the remaining flatbreads.
Serve
- Cut each flatbread into 4 pieces and serve warm or at room temperature.
Notes
To make this recipe gluten free, replace the all-purpose flour with a good-quality 1:1 gluten-free flour blend designed for yeast-free doughs or flatbreads. If the dough feels dry or cracks easily, add a little extra water, 1 tablespoon at a time, until it becomes pliable. Let the dough rest a bit longer, about 25 to 30 minutes, to help the gluten-free flour hydrate properly. When rolling, use parchment paper or extra gluten-free flour to prevent sticking, since gluten-free dough can be more delicate. Also make sure the farmer’s cheese, seasonings, and any packaged sour cherries are certified gluten free, just to avoid hidden gluten from additives or cross-contact.